The producer describes baldo as the largest-grained and highest-quality rice variety grown in Türkiye, and names the Gönen area of Balıkesir as where it grows. Duru's Baldo Pirinç is graded first class, long grain, Type A, with no more than 5% broken grains. The ingredient list has just one entry, rice, and the origin is stated as Türkiye.
Baldo is mainly used for pilaf, and also for dolma and sarma. The producer's cooking instruction for baldo calls for less water than its other pilaf rices: 1.5 cups of boiling water for each cup of rice. Rinse the grains first, cook over low heat with the lid on, and rest the pot under a tea towel for ten minutes. The result suits plain butter pilaf, pilaf with orzo or chickpeas, and filling for stuffed vegetables.
Store the bag in a cool, dry place away from direct sunlight, and move the rice into a sealed container once opened. Duru packs the rice in factories certified to ISO 22000, IFS and BRC and gives the unopened pack a shelf life of two years.